This recipe work with any kind of sweet potato – golden, orange or purple and you can tweak the seasoning to match what ever you are eating the chips with. (The chips in the picture above are made with the New Zealand purple skinned kumera with white flesh.)

Serving size:

Serving-wise, I’d say one large sweet potato makes 2-3 servings, so for the usual format of 2 dinners + 2 lunches, we usually cook two large sweet potatoes.

Seasoning

We tend to tweak the seasoning to match the rest of the food, but here’s two basic mixes we use a lot (quantities for 2 large sweet potato)

Paprika:

1 tsp paprika

1/4 tsp cayenne

1/4 tsp white pepper

1/4 tsp black pepper

1/4 salt

Garlic & Herb:

1/2 tsp garlic powder

1/4 tsp oregano

1/4 tsp basil

1/4 tsp white pepper

1/4 tsp black pepper

1/4 tsp salt

Instructions:

Pre-heat oven to 180C.

Peel and cut the sweet potato (or NZ kumera as in the pic) into thin and long strips.

In a large bowl, toss them very thoroughly in olive oil (about 1-2 tbsp) and spices depending on your dish.

Trick number one: lay the sweet potato out carefully so that you don’t have to keep turning them in the oven and risk mushing the uncooked chips! Lay the chips out on a roasting rack in a roasting dish, making sure they’re all in a single layer, separated from each other, with equal access to heat. If you’re using standard size roasting racks, you’ll probably need a rack/potato. See image below.

Trick number two: cook the chips for long enough! Cook (unstirred) in 180C until nice and crispy. Note: this can take as much as 40-60mins. Remember to check every 5 minutes, to ensure the perfect level of crispness.

Hint: To speed up the process, you can crank up the oven for the last 5-10mins if required, but remember to keep your eye on them!